Strawberry Shortcake Muffin Tops
Imagine waking up to the scent of fresh strawberries and warm muffins wafting through your kitchen. These delightful Strawberry Shortcake Muffin Tops perfectly balance sweetness and fruitiness, dissolving in your mouth and leaving you craving more with each bite. They're perfect for breakfast, as a midday snack, or even dessert!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup nonfat Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh strawberries, chopped
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, Greek yogurt, milk, melted butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped strawberries delicately.
- Using an ice cream scoop or spoon, drop heaping tablespoons of the batter onto the lined baking sheet.
- Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Keep your butter slightly warm when adding it to the wet mixture. Chilling your strawberries before mixing can help maintain their shape.